Maintaining a good standard of presentation is a no-brainer for managers in the hotel and hospitality industry, but the best practice for ensuring hygiene in a less conspicuous level needs some further thought. Typically, for most larger hotel and hospitality organisation at least, this won’t be something that is so closely organised by the hotel internally, but rather it will be outsourced to a Building Service Contractor, who will have the expertise to manage cleanliness effectively.
A more recent development in cleaning within hospitality, and across the cleaning service industry generally in the last decade is the broad move towards zonal cleaning, through a colour coded system.
Cleaning through Colour Codes
Hotels are a prime example of how the colour coded system works, with a series of different areas of cleaning requirements within one site or building. Dining areas, bathroom areas and public areas are all treated with different priorities by how much risk they’re considered to pose. As such, an individual collection of cleaning resources is used for each ‘zone’. This reduces the risk of infection spreading from one zone to another through cleaning materials. Coloured cleaning equipment is here used as an organisational tool. Within kitchens a more focused separation of materials is used to avoid contamination between different food products and different processes of preparation.
Whilst some elements of this hygiene practice are the responsibility of Building Service Contractors, within a kitchen the practice of preparation is overlooked by a different management team and needs to be monitored by the kitchen team themselves.
Colour coded cleaning is a procedural approach devised by the British Institute of Cleaning Science, and is quite a standard policy for those cleaning large and multi-faceted sites in the UK. Its clarity of communication is a central advantage of the approach. With a high turnover of maintenance and cleaning staff within hotels and their cleaning agencies the straight forward method of colouring materials for each zone is an effective way to ensure this separation of materials.
The Importance of Room Presentation
Within hotel room individually, hygiene of bathroom areas as well as bed sheets is an important factor still, but consistency of presentation is again a concern for hotel management. The coordination of cleaning teams with inspection, whether it be floor by floor in other groupings is outlined as a sensible way to control the quality of cleaning undertaken.
Controlling the level of dust in hotel rooms can be a considerable factor within the ongoing task of presentation which is the focus of a great deal of the hotel and hospitality sector. Perhaps greater emphasis still is put on this within individual guest rooms, as they’re subject to longer and more focused scrutiny by guests. This article notes the value of microfibre rags as a means of collecting and trapping dust. Advantageous as well because they’re washable. To manage the quality of cleaning work that’s being carried out through third parties, an organisational structure needs to be devised which is well synchronised with the rest of your janitorial team to allow for quick turnaround times between check out and the room’s being ready for guests. The ratio of staff to rooms is again relevant here, both in terms of cleaning staff and those inspecting. The meticulous inspection of rooms at the highest level of hospitality ought to be the model where possible to control standards, but as ever this requires a great deal of time and within the hotel industry, that equals a better staff to room ratio.